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“A yummy crispy appetizer or snack! Juicy chunks of cucumber coated in panko and spices and then fried till crispy. With ranch dressing for dipping, these were SO GOOD!”
READY IN:
30mins
SERVES:
2-4
YIELD:
24 nuggets
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel cucumber and cut into 1 inch chunks.
  2. Put the flour in one bowl, the egg in a second (and scramble it with a fork a little), and put the panko, cheese, and spices in a wide shallow bowl.
  3. Coat cucumber chunks in flour, then the scrambled egg, then rolls in the panko spice mixture to coat.
  4. Place your coated chunks on a plate and put in the fridge for 20 minutes.
  5. Put enough oil into a small frying pan to cover the bottom generously. Put on low to medium heat. I tested my oil with a bit of breadcrumbs to see when it was hot enough.
  6. Fry your chunks in batches, making sure to brown each side. I found it easiest to turn them with some tongs.
  7. Place finished nuggets on a plate with a paper towel to drain off any extra oil.
  8. Stick toothpicks in them and put a little dressing in a bowl for dipping. Crispy, crunchy on the outside, juicy and warm on the inside.

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